COSTA RICAN CREAM CAKE 
1 (18.5 oz.) pkg. pudding included yellow cake mix
1 c. water
1/3 c. cooking oil
3 eggs

SAUCE:

1 c. whipping cream
1/3 c. rum (or 1 tsp. rum extract)
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) evaporated milk

TOPPING:

1 c. whipping cream
1/3 c. coconut, toasted
1/3 c. Macadamia nuts, chopped

Grease 13 x 9-inch baking dish. To make cake: In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Turn into greased baking dish. Bake in preheated 350 degree oven 25 to 35 minutes, or until toothpick inserted in center comes out clean.

To make sauce: In large bowl, combine all sauce ingredients; blend well. Remove cake from oven; cool 5 minutes. Using long tined fork, pierce hot cake in dish every 1 to 2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least 3 hours to chill. (Cake will absorb most of sauce mixture.)

To make topping: Before serving, in small bowl, beat 1 cup whipping cream until stiff peaks form. Spread over cold cake. Sprinkle with coconut and Macadamia nuts. Store in refrigerator. Makes 15 servings.

 

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